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Fast and Gluten-Free
April 1st, 2012Among all the health-food buzzwords out there, gluten-free really stands out, backed by a noticeable increase in everything from gluten-free restaurant menu items to gluten-free foods and cookbooks. While some people ditch gluten-containing foods to help them lose weight, others make the switch because health reasons force them to.
Gluten-free products to satisfy your sweet tooth.
Modern Tuna-Pasta Casserole
March 2nd, 2012FeaturedWeekly Recipe:Weekly![[title]](http://www.naturalsolutionsmag.com/sites/default/files/imagecache/recipe_image_thumb/recipe/Tuna casserole.jpg "[title]")
4 ounces dried whole-wheat pasta (about 1 1/2 cups)
Cooking spray
1 16-ounce bag frozen mixed vegetables, such as a carrot, broccoli, and cauliflower blend, thawed
2 5.5-ounce cans low-sodium chunk light tuna, packed in water, flaked
1 10.75-ounce can low-fat condensed cream of chicken soup (lowest sodium available)
1/2 cup low fat milk
1 teaspoon all purpose seasoning blend
3/4 cup lightly crushed (about 1/4-inch pieces) low-sodium whole-grain crackers (about 34 squares)
1/4 cup shredded or grated Parmesan cheese
Prepare pasta using package directions. Drain well in colander. Transfer to large bowl. Preheat over to 350 degrees. Lightly spray 2-quart glass casserole dish with cooking oil. Stir mixed vegetables, tuna, soup, half-and-half, and seasoning blend into pasta until combined. Transfer to casserole dish. Sprinkle with crackers and Parmesan. Bake uncovered for 25 to 30 minutes or until top is golden brown.
Servings: 4; 1/2 cup per serving
Why It's So Hard Not to Be Fat and Sick in America
March 1st, 2012I cannot figure out how we can go on believing the nonsense being fed to us (pun intended) about food. Why are we not protesting in the streets at the injustices being put on us in the name of profit? It’s obvious to me that the bottom line of food companies and corporations has become far more important than the collective health of the people buying food.
Why are we not protesting in the streets at the injustices being put on us in the name of profit?
Rainforest Superfood: Koo-poo-ah-soo
March 1st, 2012There is an Amazon superfood that Shamans used to bless and give to pregnant women who suffered from a difficult birth, or newlyweds that yearned for a child. Other natives would be given the beans (seeds) of the fruit to cure their abdominal pain. Even nutritional food experts these days say the fruit will overshadow the commotion surrounding açai berries.
The superfood that beats açai.
Food Label Blues
March 1st, 2012The most typical move a consumer will make at the grocery store is to pick a product off the shelf, flip it over, and scan the nutritional information. Unfortunately, this is where the inquiry ends. Buyers simply don’t know what they are looking for. Between the ingredients, label claims, and percent daily values, it’s hard to know if you should consume the product at hand.
Learn to decode confusing labels.
Simple Side Dishes
March 1st, 2012Like many people you try to make healthy meals; but between busy workdays, carting kids around to activities, and doing regular household tasks, a healthy dinner seems impossible to tackle. To prepare an all-around nutritious meal, you need to include healthy side dishes. Off-the-shelf sides like Rice-ARoni, for example, contain nearly half the daily recommended amount of sodium.
Healthy side dishes round out a nutritious meal.
The Breakfast Club
February 16th, 2012Often you are too busy in the morning to prepare a large breakfast, so you are forced to either scarf down a bowl of cereal, eat a sugar-packed pastry, or skip breakfast altogether.
Jump start your metabolism in the AM for a fresh start.Food Matters: The Flavor of Health
February 1st, 2012As a Natural Solutions reader, you may already know the golden rule for a healthy diet: eat a wide variety of vegetables, fruit, and grains (as close to nature as possible) and enjoy whatever other foods you like—just not too much (and if it is highly processed, eat even less).
The Heart Healthy Power of Herbs and SpicesModern Tuna-Pasta Casserole
February 1st, 2012UnfeaturedWeekly Recipe:NonWeekly![[title]](http://www.naturalsolutionsmag.com/sites/default/files/imagecache/recipe_image_thumb/recipe/tuna_pasta_ingredients.jpg "Modern Tuna-Pasta Casserole ingredients")
![[title]](http://www.naturalsolutionsmag.com/sites/default/files/imagecache/recipe_image_thumb/recipe/tuna_pasta_before.jpg "Modern Tuna-Pasta Casserole")
Servings: 4 (1/2 cup per serving)
Baking Time: 25-30 minutes
Ingredients:
4 ounces dried whole-wheat pasta (about 1 ½ cups)
Cooking spray
1 16-ounce bag frozen mixed vegetables, such as a carrot, broccoli, and cauliflower blend, thawed
2 5.5-ounce cans low-sodium chunk light tuna, packed in water, flaked
1 10.75 ounce can low-fat condensed cream of chicken soup (lowest sodium available)
½ cup low fat milk
1 teaspoon all purpose seasoning blend
¾ cup lightly crushed (about ¼-inch pieces) low-sodium whole-grain crackers (about 34 squares)
¼ cup shredded or grated Parmesan cheese
Prepare pasta using package directions. Drain well in colander. Transfer to a large bowl. Preheat oven to 350 degrees. Lightly spray a 2-quart glass casserole dish with cooking oil. Stir mixed vegetables, tuna, soup, half-and-half, and seasoning blend into pasta until combined. Transfer to casserole dish. Sprinkle with crackers and Parmesan. Bake uncovered for 25 to 30 minutes or until top is golden brown.
Mango Gazpacho
February 1st, 2012UnfeaturedWeekly Recipe:NonWeeklyServings: 4
Ingredients:
1 mango, chopped
16 ounces mango puree juice
1 bunch of green onions, chopped
1 red bell pepper chopped
1 yellow bell pepper, chopped
2 tablespoons chopped cilantro
¼ cup rice vinegar
8 green peppers, chilled, tops removed and seeds removed, using these as “bowls”.
1 jalapeno chopped
1 seedless cucumber, sliced in strips and lightly drizzled with rice vinegar for garnish
Juice of one lime
Cilantro leaves for garnish
Salt and pepper to taste
Combine all ingredients into large bowl; mix well.
Recipe taken from The Kardea Gourmet by Richard Collins, MD, Robert Leighton, and Susan Buckley, RD.
